Rich coconut milk and smooth pumpkin puree simmer together with maple syrup and warming spices until the mixture turns silky and thick enough to coat the back of a spoon. A quick strain through fine mesh guarantees a lump-free, ultra-smooth texture before it chills into perfectly set individual portions. Cinnamon, ginger, and nutmeg give it that cozy, custard-like depth without any actual eggs or cream doing the work. Chilled for a couple of hours and topped with coconut whipped cream, it eats like a rich, spoonable pumpkin pie in cup form. This one's an easy, make-ahead treat that fits neatly into a dairy free dessert rotation, especially around the holidays.
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In a medium saucepan, whisk together the coconut milk, pumpkin puree, maple syrup, cornstarch, cinnamon, ginger, nutmeg, and salt until the cornstarch is fully dissolved and no lumps remain.
Set the saucepan over medium heat and cook, whisking constantly, until the mixture thickens enough to coat the back of a spoon and a finger drawn through leaves a clean line, about 8–10 minutes. Do not let it boil vigorously — reduce heat to medium-low if large bubbles begin to form.
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